Viennese apple strudel (Apfelstrudel)

1. Leave the strudel pastry in its packaging at room temperature for 20 minutes so it becomes pliable; meanwhile melt some of the butter.

2. Peel, core and thinly slice the apples and mix with the lemon juice, sugar, cinnamon and raisins; toast the breadcrumbs in 50 g butter until golden.

3. Spread a slightly damp tea towel over a large table, lay one sheet of pastry on it, brush with melted butter and lay the next sheet on top; layer all the sheets this way.

4. Sprinkle two thirds of the dough with the toasted crumbs, spread the apple filling over them and drizzle the free part with melted butter.

5. Roll up using the towel, tuck in the ends and place on a lined baking tray; brush with melted butter and bake in an oven preheated to 190 °C for 40-45 minutes, brushing with butter twice more during baking.

6. Dust with icing sugar once slightly cooled and serve warm with vanilla sauce or whipped cream.

Tip: Strudel pastry dries out and cracks quickly - keep the sheets you're not working with covered with a damp tea towel.